Brussels sprouts that kids (and husbands) will eat
Brussels sprouts aren't a favorite vegetable for most people, and they certainly aren't considered kid-friendly food. But they are a superfood. Considered a cruciferous vegetable, brussels sprouts are low in fat and cholesterol. Because they are high in fiber, they are diet-friendly. They are also an excellent source of vitamins K, C, and A, as well as a host of minerals, including iron, thiamin and magnesium.
So what's the problem? Why aren't health nuts popping brussels sprouts like they do carrots? Part of it may be that the brussels sprout growers haven't come up with a convincing marketing campaign. The other, I believe, is that brussels sprouts need a bit of attention when it comes to presentation.
Just as a leading edge company is not going to hire an exec who looks like he rolled out of bed moments before his interview, a child who generally favors grilled cheese and hot dogs is not likely to welcome a dense, green vegetable the size of his fist to his dinner plate.
In this instance, presentation is everything. Just take a look at the fruits and vegetables (below) and you'll know what I mean. Don't they look absolutely inviting, delicious, even irresistible? Even my husband, a meat lover at heart, would be tempted here:
|Source: Fashion Cappuccino|
So, of course, the question becomes just how to present your brussels sprouts so they seem a delicacy rather than a nasty, foreign object whose very presence dashes the hope of eating dessert that night. Here's my trick: slice the suckers razor thin and sautee them in olive oil. There is some work in the cutting, but it's worth the 10 minute effort. (My kids are pretty good eaters, but they are typical kids who have strange eating issues. These sprouts passed their lips, more than once. I wish you similar, good luck.) Here's what to do:
- Pick 3-4 brussels sprouts per person
- Wash and cut off the ends
- Slice each thinly
- Put about 1 tbsp of olive oil in a saute pan. Add coarse sea salt and fresh ground pepper, to taste
- When oil is hot, add brussels sprouts to pan. Cover pan and stir occasionally, until browned, or about 10 minutes